Description
Pink Velvet Cupcakes with Cream Cheese Frosting are a whimsical and delicious treat that will steal the show at any gathering. With their striking pink color and fluffy, tender crumb, these cupcakes are not just a feast for the eyes but also a delight for the taste buds. Each bite combines the subtle richness of velvet cake with the tangy sweetness of cream cheese frosting, creating an unforgettable dessert experience. Perfect for birthdays, bridal showers, or just a sweet indulgence, these cupcakes are simple to make and sure to impress.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk (room temperature)
- 2 large eggs (room temperature)
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, sugar, baking soda, and salt.
- In another bowl, mix oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar.
- Combine wet ingredients into dry ones until just mixed—avoid overmixing.
- Fill cupcake liners two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool completely before frosting with a mixture of beaten cream cheese and butter blended with powdered sugar.
Notes
- Use room temperature ingredients for better mixing.
- Experiment with flavor extracts like almond or lemon for unique variations.
- Decorate with fresh berries for added flavor and visual appeal.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg